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Jenny the Baker

Home ❭ Brownies & Bars ❭ Caramel Pumpkin Magic Bars

December 7, 2015 By Jenny Barrett Leave a Comment

Caramel Pumpkin Magic Bars

How often do I use the phrase, “Go big or go home?”

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Let’s see….
When I go to the gym and am torn between going up a weight, I go up.
When I’m at a party and there’s a dessert that looks amazing, I have some.
When I’m trashing up a recipe and think, “Should I add yet another mix-in to this?” I always do.

These bars are a kind of “go big or go home” treat. Everyone knows that magic bars, 7-layer bars, whatever-you-want-to-call-them-classic-cookie-exchange-bars are rich, sweet, and made for indulging. So I took a hint from Naomi, scaled back the health factor (ummmm apples), and added a little oomph with some caramel and walnuts.

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      I heartily recommend enjoying these with a glass of cold milk or hot coffee to cut some of the sweetness. They’re also good straight up. And if you ask me how big of a piece to go for, you know the answer. Go big or go home.

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      (But don’t ask me how to cut them into uniform pieces.)

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Caramel Pumpkin Magic Bars

Created by Jenny Barrett on March 23, 2016

  • Prep Time: 20m
  • Cook Time: 35m
  • Total Time: 55m
  • Yield: 24 bars

Ingredients

Crust

  • 2 cups graham cracker crumbs (~16 whole crackers)
  • 8 tablespoons butter, melted
  • 1/2 teaspoon pumpkin pie spice

Layers

  • 15 ounces can sweetened condensed milk
  • 3/4 cup pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cloves
  • 1 teaspoon cinnamon
  • 1 cup Kraft caramel bits
  • 3/4 cup shredded sweetened coconut
  • 1 cup semisweet chocolate chips
  • 3/4 cup walnuts, chopped

Instructions

  1. Preheat the oven to 350 degrees.
  2. To prepare your pan, line the inside of a 13x9 pan with aluminum foil. Spray with nonstick spray.
  3. To make the crust, crush the graham crackers in a food processor until finely ground. Add melted butter and pulse until combined. Press the crust into prepared pan.
  4. To make the filling, combine the pumpkin, sweetened condensed milk, and spices in a bowl. Stir until combined. Then spread the mixture evenly over the crust.
  5. Next, in this order, sprinkle caramel bits, chocolate chips, walnuts, and coconut on top of the sweetened condensed milk layer. Gently press the dry ingredients into the sweetened condensed milk layer.
  6. Bake at 350 degrees for 35-40 minutes. You\'ll know the bars are done when they seem set and the coconut is lightly toasted.
  7. Allow to cool before slicing into bars. The bars keep their shape best when they are stored in the refrigerator, but allow to warm up before serving.
Source: Bakers Royale
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Filed Under: Brownies & Bars

About Jenny Barrett

I’m Jenny, the heartbeat of jennythebaker.com. I’ve been baking since middle school when my Mom allowed me to assume the baking responsibilities for our family of seven. She watched me curdle cake fillings, bake flat, crunchy chocolate chip cookies, and forget critical ingredients; however, she somehow had a little faith in me. Who could have known that baking would become my lifelong hobby and destressor?

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